Quick FruitCake

What is a Fruit Cake:

Fruitcake is a cake made with candied or dried fruit, nuts and spices and optionally soaked in spirits. In the UK, specific rich versions may be iced and decorated.

Fruitcakes are usually served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). Wikipedia

This delicious

This delicious Quick Fruitcake has all that a Christmas cake should have, from flavour to texture, aroma, and colour.

About Quick Fruitcake

• Fruitcake is an aged cake that is preserved with soaking in alcohol. The cake batter has alcohol content, and it is also brushed with alcohol after baking. Fruitcakes can be served a couple of years after they are baked by just resoaking them in alcohol such as Rum, Brandy, or Whisky.
• Another liquid we need for this cake is Orange Juice.
• Unlike other Fruitcake recipes, this one is very quick and comes together quickly.
• This cake recipe has a dense batter and is full of a large amount of chopped dry fruit and nuts.
• The nuts we use vary from Pecans, Walnuts, Almonds or all!

• The alcohol I use in this recipe is Rum, and I have tested it with Brandy as well, and the result was very delicious.
• When it comes to fruits, the possibilities are endless! This recipe calls for Golden Raisins, dry Current, Apricots, and other dry fruits such as Plums, Cherries, Cranberries or candied Ginger will work perfectly!
• This recipe also uses Red Glace Cherries, but Green Glace Cherries or a mix of both is fine.
• Any Fruitcake needs some Citrus fruit. I managed to purchase a pack of Soaked Peel. If you cannot find the Peels, Don't worry! Orange and lemon zest will do the trick.
• Let's not forget about fragrant spices. This Fruitcake uses Cinnamon and Ginger.

How To Make This Cake

• Halve the Red Glace Cherries, dry Apricots, and Golden Raisins and soak them in half a cup of Rum and Currents. Microwave the mixture for 30 seconds, stir and microwave for another 30 seconds. Cover the bowl and let it sit on the counter for two hours.
• Place the chopped pecans and walnuts with sliced almonds on a baking sheet and toast for 8-10 minutes until slightly golden. Keep an eye on them. Nuts burn very quickly.
• Preheat the oven to 325F, and generously butter a 10-cup Bundt cake pan, flour it completely and set it aside. I would like to use a Bundt pan due to the cake's density. Using a fluted pan allows the heat to go all through the cake and bake it properly.
• Use the paddle attachment or hand mixer to beat the room-temperature butter with granulated and brown sugar until all is creamy and combined.
• Add the eggs, one at a time and beat after each addition. Add vanilla extract now.

• Sift all dry ingredients, including spices and add them to the above mixture. Gently Mix the dry ingredients and stop mixing when there is no trace of dry ingredients.
• Add the soaked fruit, including any juice and nuts, and mix.
• Scoop the batter into the prepared pan and smooth out the surface. Bake it for 55-60 minutes.
• Let the cake sit in the pan for 15 minutes, then poke it with a skewer. Brush the entire top of the cake with dark Rum.
• Flip the cake on a cooling rack and poke the other side of the cake with a skewer. Dab the cake with the remaining rum.

Prepare The Jam Rub

• Place ½ cup of Apricot jam in a saucepan and warm it up on medium heat until it is liquid and spreadable.
• Run it through a strainer and collect the liquid.
• Brush the entire cake with the apricot jam. Let jam set on the cake for an hour.
• In the meantime, prepare the frosting by mixing the powdered sugar, milk, and orange juice. Pour the frosting on top of the cake and let the frosting run down. You can direct the frosting with a spoon or small spatula.

Storing:

We recommend wrapping your fruitcake in a layer of plastic wrap followed by a layer of foil. Make certain your fruitcake and the foil do not come in contact with one another. Then, place your wrapped cake in an airtight container and set that container in the freezer. When you’re ready to indulge your sweet tooth, simply remove your fruitcake from the freezer, slice off a section, and pop it in the microwave for a few seconds. (Not too long, though)! Then, add a pat of butter, a drizzle of honey, or even a tiny tipple, and you’re ready to enjoy! Reference

See Related recipes here:

Gingerbread Man Blondies,

Raspberry Ginger Cheesecake

Or

Gingerbread Cookies,

Gingerbread Cupcakes

📖 Recipe